How to prepare Moroccan Baghrir ?
Despite the ethnic and cultural mix of Amazighs , especially those who live in remote and rugged areas that are difficult to access , despite being the first inhabitants of North Africa and having experienced through the Phoenician , Byzantine , Roman , Arab , Ottoman and French age – making incursions , Amazigh cuisine was not affected by all this .
Nowadays , many Berber cuisines and dishes have become an integral part of our Moroccan culture and identity , and we have long distinguished ourselves from our authentic Moroccan dishes , including couscous, msemen and Baghrir.

Baghrir is a pie or a pancake of Berber origin that is very popular in North Africa and is an abundant pie and prepared for celebrations in North Africa of traditional rituals and festivals , light pancakes , with an extremely soft texture , are cooked in round form on one side only , and are known by the large and numerous holes that can be one millimeter or one and a half millimeters long on the upper side . These small holes appear gradually when they are cooked , which also indicates the success of the recipe and that you have made them well .
In our culture , there are those who associate the success of the recipe with psychological factors – if you cooked out of satisfaction and out of a lot of love , you will succeed in your recipe , if you are in a bad mood , there is a good chance that your recipe will turn into a disaster – and we find that some people say that during cooking , the person must be in a positive state of mind , calm and not accelerate the process .
Baghrir is served accompanied by mint tea or coffee in different ways depending on the region .
In Kabyle , it is served with olive oil and sprinkled with sugar or honey in most of the time , and sometimes sprinkled with a traditional drink based on orange blossom water and cinnamon , but in the rest of the country , it is consumed with butter and honey during an afternoon when it is cold .
In the northwest of Algeria , it is called bagrer , and in the eastern country side, they call it Hatta , but in the region of Great Kabyle , it is called Tajrin or Tabojin and Bagaya in the small region of Kabylia and Corsa in Constantine , while in Tunisia it is called Todfest .
Baghrir is also known as \”pancake with a thousand hole” and is a Moroccan origin dish .
If its nutritional value turns out to be reasonable , at 174 per 100 grams , it is however important to know how to use it wisely because toppings can add calories very quickly .
During a slimming program and diet , how can we optimize and manage to eat baghrir ?
Baghrir itself is interesting because it is a food that will easily remove cravings .
Rich in slow sugar and low in fat , it responds effectively . However , the toppings you choose can double or even triple calories .
What about a light Baghrir with one of the sugars , a fruit smoothie , or even better, freshly cut ?
In this case , one will not exceed 200 kcal 100 grams , which is a healthy snack .
You can prepare delicious pancakes in several ways . Here is the most successful and simple way :
First of all , this is the list of the ingredients you will need :
- 2 cups of soft semolina .
- 4 cups of warm water .
- 1 cup of flour .
- 1 bag of cake yeast .
- 1 teaspoon of dry bread yeast .
- 1 sachet of vanilla sugar.
- A pinch of salt .
- 1 teaspoon of vinegar .
Now , let’s move to the preparation method :
- Put the dry yeast in a bowl with a little warm water to loosen it .
2- In the electric mixer , pour both flour , add the sweet soft semolina , then add cake yeast , after that add a little bit of vanilla sugar, a pinch of salt and diluted yeast .
3- Add some warm water and mix for a few minutes .
4- Add a small amount of vinegar and mix again .
5- Put the dough that you obtained in a concave bowl , cover it and leave it there at room temperature that is – to say from 20 to 25 ° C for about an hour .
6- In a non – stick saucepan , pour a spoon of dough without pre-fattening it with oil or butter , then gently spread the dough and cook over medium heat until the mixture dries after the formation of a set of cavities .
7- Cook the baghrir on one side only .
Depending on the reaction of the dough (depending on the heat of the environment, the heat of the plate/ stove or the gas … ), it is necessary to put more or less dough.
8- let the dough spread out on its own and if necessary, help it by moving a little bit the pan … You have to find your own way to make them leather .
Serve the hot baghrir , with melted butter syrup and honey .


Baghrir or Moroccan pancakes , is a Moroccan origin dish , but also well known internationally . Have you ever tasted it?
If you plan to cook it, you just have to follow the recipe we just shared . We look forward to the photos of your Baghrir😉 .